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Continue reading →: *Risotto di zucca (Pumpkin risotto)This recipe comes from Renato Piccolotto from the Hotel Cipriani in Venice and reproduced by Antonio Caluccio in at least 3 of his books: It is delicious! although like all good risottos, time consuming. Butter, rosemary, garlic and pumpkin (I used butternut pumpkin) (Carnaroli rice holds it shape and retains…
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Continue reading →: Coriander cobblerfrom Gingerboy by Teage Ezard and Chris Donnellan (p21) I had some grapefruits gifted to me, and was looking for different things to do with them: Blended in the NutriBullet. Delicious combination of bitter and herbal! Can’t wait to try it with DOM.
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Continue reading →: Curried tomato and mussel soupfrom From the Boathouse: Sharing Food by Michael Klausen (p26) Something different and very good. You need to run the mixture through a mouli if you want to preserve the colour (rather than a blender) Live mussels cooked in whit wine (I used a Clare Valley Riesling) Then add curry leaves to the…
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Continue reading →: NSW: Rozelle: Le Coq Healthy RotisserieDate visited: 25 June 2026 Duck Liver Parfait (Sourdough, cornichon (they substituted carrot and onion), onion jam) Onion baguette (No photo? did we have this?) Brandade Croquette (Salted cod, tarragon mayo) Crispy Cauliflower Bites (Parmesan, sour cream) Escargots (Garlic, herbs, croutons) Rotisserie: Duck al’orange (1/2) Rotisserie: Pork Belly Porchetta (1/2)…
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Continue reading →: NSW: Darlinghurst: Bar Reggio
Date visited: 25 June 2026 The special pizza: Prawn, garlic, Jalapeños, roasted capsicum & Rocket (very good) Calf Liver a la Veneziana (An iconic Italian dish featuring thinly sliced calf’s liver and generous portion of sweet, slowly caramelised onions. This was also served with bacon. The water suggested having it…
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Continue reading →: *Roast pork belly with rosemary polentafrom Alla Fratelli: How to Eat Italian by Barry McDonald and Terry Durack (p131) Simple and delicious. The gala apple, rocket and lemon went perfectly with the pork belly. The Rosemary Polenta was a bit soft, so next time I will follow the packet directions for cooking it., rather than the recipe. Polenta, rosemary, butter…
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Continue reading →: Miso, soba noodle and silken tofu brothfrom Every Day by Bill Granger (p34) Very simple: Red miso, organic soba noodles, organic baby pak choy, silken tofu and coriander. I found this a little bland. Most likely a function of the miso, or miso to water ratio. I used this miso: It was improved by chilli flakes (I would have…
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Continue reading →: NSW: Sydney CBD: Bar Totti’s
Date visited: 21 June 2026 Good vibe and music. Antipasti: Wood Fired Bread / Burrata/ Salted Beetroot/ Artichokes Antipasta was delicious. Bread was excellant. Sides: Roasted carrots, red pesto Rocket, parmesan salad And then came the pasta dishes. The Roman gourmand Apicius is purported to have said “you first eat…
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Continue reading →: Basil PestoBasically the same recipe everywhere. Basil leaves, Parmigiano Reggiano, garlic, pine nuts, and blend with EVOO until you get the constancy you want. Put into a sterilised jar, and use at will. Here with San Remo Pulse Pasta (red lentil fusilli) topped with more Parmigiano Reggiano and pepper. Fusilli is…
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Continue reading →: Grilled tuna with tofu and soyfrom Blood Sugar: Inspiring Recipes for Anyone Facing the Challenge of Diabetes and Maintaining Good Health (page 149) by Michael Moore Soft tofu in a sauce of white miso paste, sugar, light soy sauce, rice wine vinegar and sesame oil, and then steamed. Yellow fin tuna seared in the fry pan 1m per side…
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